Measurement of the oxidation-reduction potential of cheddar cheese

Measurement of the oxidation-reduction potential of cheddar cheese

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Topcu, A.
Otros Autores:	McKinnon, I., McSweeney, P. L. H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 3 (2008), p. C198-203
Materias:	Alimentos Queso Oxidación Reducción Medición Potencial redox
Publicación relacionada:	Contenido en: Journal of food science

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